. The new hydropathic cook-book : with recipes for cooking on hygienic principles : containing also a philosophical exposition of the relations of food to health : the chemical elements and proximate constitution of alimentary principles : the nutritive properties of all kinds of aliments : the relative value of vegetable and animal substances : the selection and preservation of dietetic materials, etc., preferable to the walnut. The juice also makes agood indelible black ink. The Cocoa-nut, which some authors insist in pronouncingcacao-nuts, is the fruit of one of the palms (Cocos Nucif
. The new hydropathic cook-book : with recipes for cooking on hygienic principles : containing also a philosophical exposition of the relations of food to health : the chemical elements and proximate constitution of alimentary principles : the nutritive properties of all kinds of aliments : the relative value of vegetable and animal substances : the selection and preservation of dietetic materials, etc., preferable to the walnut. The juice also makes agood indelible black ink. The Cocoa-nut, which some authors insist in pronouncingcacao-nuts, is the fruit of one of the palms (Cocos Nucifero).It grows wild abundantly in eastern Asia and the islands ofthe Indian seas, and has spread from thence throughout thetropical regions. The trees blossom every four or five weeks,Fig. 32. and flowers and fruit are often seen together on the same tree. The fruit (fig. 31) is awhite hollow kernel, filled with milk whenfresh, and contained in a very hard shell. Itis eaten raw, or rasped and made into cakesor fritters. The fresh milk of the cocoa-nutis an excellent fluid for moistening the mealor grits in the preparation of uncooked breador cakes, and the grated kernel is an agreeable and nutritiousarticle to flavor them with. Peanuts, Brazil-nuts, and Madeira-nuts are well known inour markets, being for sale at most of the groceries and fruitstores. The Pistachio-nut grows in Sicily and Syria ;>n a. COCOA-NUT. Aliments, or Foods Proper. 59 Acorn—Classification of the Fleshy Fruits. kind of pine tree. Its taste very much resembles that ofsweet almonds. The acorn of the oak tree (Qucrcus) was an importantarticle of food in the early ages; hence the frequent allu-sions to it by the classical writers. Its flavor is somewhatrough and disagreeable to the palates of society as now con-stituted. 2. Fleshy Fruits.—These may be hus arranged: f Cucumber,Pepones, Gourds, I Mush-melon,Curcubitaceous { Water-melon,Fruits. I Pumpkin, ^ Squash. Drupaceous, or Stone Fruits. Drupes. f Te
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